INDIAN BREAD MAKING TOOLS- CONSUMER EVALUATION AND DESIGN MODIFICATION
Loading...
Files
Date
2012
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
ACHARYA N.G. RANGA AGRICULTURAL UNIVERSITY
Abstract
The human characteristic of getting used to the environment and tools,
sometimes leads to undesirable situations. People get used to the un-ergonomic
conditions and encounter even extreme risk factors. They unknowingly adopt bad
postures in their normal work cycle, which may lead to temporary or permanent
health problems.
Cooking is the most common activity in all homes. Indian breads made of
wheat flour and served hot at breakfast, lunch or dinner, and are eaten with dry and
semi liquid vegetable preparations, as well as with gravies and other adjuncts. Women
spend most of their time in this activity. Indian bread making tools aid to perform this
job safely, efficiently and comfortably even in adverse working conditions reinforcing
strength and effectiveness of hands. The consumption of this traditional product is
increasing due to diet consciousness of the people and has become popular even in
areas where traditionally rice has been staple diet. Different varieties of Indian bread
include: Chapathi, puri, phulka, roti, parotta, bathura and naan are the main traditional
products which form the staple items in the diet of the majority of the population.
Varieties of Indian bread making tools are being introduced into the market confusing
the user. Evaluation of design and use of bread making tools is a major ergonomic
concern. Ergonomic research concerning industrial work situation given priority while
working in the domestic sector also demand focus and such studies on chapatti
making machines have an implication irrespective to household manual tools guiding
the consumers in the selection of right bread making tools. Therefore the need was
felt to conduct a study on “Indian Bread Making Tools-Consumer Evaluation and
Design Modification” with the following objectives:
1. To understand the market availability and consumer preferences on tools used
in Indian bread making.
2. To identify the design deficiencies of most commonly used tools and suggest
suitable modifications.
3. To fabricate a prototype incorporating design modifications.
The research design followed in the present study is an “Action Research”.
The investigation was carried out in three phases-
In the first phase, to ascertain the availability of different models of bread making
tools, a market survey was conducted in popular shops of twin cities of Hyderabad
and Secunderabad dealing with kitchen tools.
In the second phase, a base line survey was conducted in the twin cities of
Hyderabad and Secunderabad. One hundred respondents were selected randomly
covering the four zones of the twin cities of Hyderabad and Secunderabad. A
structured interview schedule was designed to obtain a holistic picture of the
Indian bread making tools used by the families.
In the third phase, the models of the selected tools were evaluated ergonomically
through case analysis. The procedure was standardized through subjective
evaluation on investigator herself. After standardizing the procedure, a sub sample
of six respondents who were willing to cooperate was taken for the ergonomic
evaluation.
From the market and household survey, the results showed, majority of the
respondents used wooden rolling pin and rolling board of local brands than that of
other materials, brands and other tools like puri press and electric chapatti maker.
Majority of consumers checked for the price and durability of the product than
comfort. From the household survey, it was observed that majority of the respondents
used rolling pin and rolling board and frequency of use of these tools was also more
for preparing Indian breads as they were very well used to those tools inspite of facing
problems like muscle fatigue, grip fatigue, wrist pain and arm pain. The respondents
having become familiar with the use of the rolling pin and rolling board, made them
to show less attention towards the new tools like puri press and electric chapatti
maker.
Four models of rolling pins and rolling boards were identified from the market
and household survey for the ergonomic evaluation. The ergonomic evaluation was
carried out on a multi-parametric approach considering both subjective and objective
criteria. The dimensions and design features were studied in terms of biomechanical,
anthropometric and psychological aspects of the subject i.e. respondents. In the
second part of the study i.e., the object aspect, the availability and physical properties
of the existing rolling pins and rolling boards were analyzed. Data was coded,
tabulated and analyzed using percentages. From the obtained results, a set of criteria
was developed for designing the selected tools and modified prototype designs of the
rolling pin and rolling board were evolved
The features proposed in the design of rolling pin comprises: wooden material,
silicon finish for non-stick feature, increase of length and diameter of handles for
effective grip and increase in length of body of the pin synchronizing with the
diameter of rolling board to roll the dough in rolling strokes.
The features proposed in the design of rolling board include- wooden material,
silicon finish for non-stick feature, circular board to roll the dough into circular discs,
increase of height of the board and provision of vacuum holders for the legs of board
to provide stability.
Accordingly, the designed tools were developed. The ergonomic evaluation of
developed tools of rolling pins and rolling boards was carried out using the same
methodology mentioned above. Correlation was carried out to find out the relation
between the existing tools and improved tools. From the results obtained it can be
concluded that there is positive significant difference between the existing tools and
the improved tools. It was also found that the improved tools had fulfilled the utmost
requirements of the users in all the aspects than that of the existing tools.
Correlation between the existing tools and improved tools has been made for
better variation, and it was found that there is positive significant difference between
the existing and improved tools, as there is increase in grip diameter of the handle,
length of the handle and stability of the board has made users comfort while using the
improved tools. There was a great positive correlation, between the diameter and palm
index, as the diameter increases the palm index also increases. The improved tools
had proved for better palm index. The significant difference was found in the
parameters of grip strength, heart rate and energy expenditure.
Description
Keywords
INDIAN, BREAD, MAKING, TOOLS, CONSUMER, EVALUATION, DESIGN, MODIFICATION